I love kimchi. This, however, is not real kimchi. It’s a nod to the spicy, stinky, probiotic goodness and an experiment in using what’s on hand. It’s a riff on my homemade kimchi recipe. We had such a huge harvest list in this week’s CSA that I’m just incorporating the things that would otherwise go to the chickens. And the ladies have enough pasture right now.

1 head bok choy

1 bunch beet greens

1 bunch kohlrabi greens

1 tablespoon kosher or coarse sea salt

1 garlic bulb with greens (Use the garlic cloves like normal; wash out the greens and cut into 2″ pieces to make food processing easier)

Remove and wash the leafy veg. Slice the leaves into long strips. Sprinkle with salt and toss. Leave out to wilt on the counter covered for approximately 24 hours.

In a food processor, add the garlic, ginger, peppers, soy sauce, and anchovies. Process until it becomes a paste. Toss the paste with the cabbage, scallions, and carrots.

For a more pungent flavor, allow this to ferment in a cool place (<68F) in your lactic fermentation crock for approximately 24 hours. Otherwise pack it into sealed glass jars and store in the refrigerator. The kimchi will be ready to eat in as little as 1 day, but is better when it starts to bubble with the probiotic fermentation process. It’ll keep in the refrigerator for months and is a great way to extend the shelf life of veggies.

It’s that time of year when the produce starts coming in so quickly that we need to find a way to extend its shelf life. Lactic acid fermentation is used to preserve and flavor this kimchi. The fermentation imparts a happy, bubbly, almost champagne-like burst in the mouth. However, I must warn you… kimchi is, um, quite pungent. I guess I shouldn’t be surprised since it’s really fermenting cabbage, garlic, and fish. So intense is this aroma that husband has banned the unsealed product from our refrigerator. Therefore we learned why Korean families have a dedicated kimchi refrigerator… marital bliss! Fortunately, sealing it in glass jars does the trick to making everyone happy.

2 heads Napa cabbage ( or 1 one head Napa and 1 head Bok Choy)

2 tablespoons kosher or coarse sea salt

20 garlic cloves, minced

20 slices peeled fresh ginger, minced

1 cup kochukaru (Korean chile powder)*

1/4 cup soy sauce

1 can anchovies, oil drained

1/2 cup 1-inch pieces scallions (greens and whites)

1/2 cup julienned carrots and/or daikon radish (optional)

* No kochukaru? Me neither! However much I like spicy, this is a perfect opportunity to dial down the intense fire. Instead I used 1/2 c paprika and 1/4 crushed red pepper flakes. I know, I’m totally getting wimpy on that authentic kimchi heat, but I’d like my family to actually eat some too.

Remove and wash the cabbage leaves. Slice the leaves in half length wise. Sprinkle with salt and toss. Leave out to wilt on the counter for approximately 24 hours.

Once the cabbage is wilted, add the garlic, ginger, kochukaru or substitute, soy sauce, and anchovies to a food processor and process until it becomes a paste. Toss the paste with the cabbage, scallions, and carrots.

For a more pungent flavor, allow this to ferment in a cool place (<68F) in your lactic fermentation crock for approximately 24 hours. Otherwise pack it into sealed glass jars and store in the refrigerator. The kimchi will be ready to eat in as little as 1 day or stored in the refrigerator for months. The flavor changes over time as the lactic acid fermentation works its bubbly magic.

Like this:

Before summer really heats up, the cool-weather, superfood, cruciferous Bok Choy appears in CSA boxes alongside of peas and early carrots. Although I usually make it into a quick stir-fry, it’s quite nice in raw salads too.

Bok Choy often pairs with Asian stir-fry, but I think the mild flavor lends itself to other regional cuisine. Here it’s added to Mediterranean pasta, cheeses, and herbs for a quick meal. I don’t have exact measurements because this is supposed to be fast – it will take as long as the pasta to cook – so just eyeball it.

East Meets West Pasta for Two

1 cup pasta (Prepare according to package instructions. I recommend Food For Life’sEzekiel 4:9 penne because it’s quick cooking and a complete protein.)

olive oil (about 2 tsp)

large handful fresh mushrooms (I used shiitake today, but a mix or others would be great, too.)

2 heads of baby bok choy, chopped into 1″ pieces

2 Tbsp grated Parmigiana or Romano cheese (or use Vegan substitute)

1 oz. feta cheese (omit for Vegan)

pinch of fresh herbs such as oregano, basil, and/or parsley

Get the water boiling for the pasta and begin to cook according to the package instructions. In a saute pan, heat to medium low, drizzle about a tsp of olive oil, and cook the mushrooms until softened and beginning to brown. You may want to cover if they are too dry. Remove cover if using and add the bok choy. Cook until just wilted. Add to mushrooms and boy choy to the pasta along with the cheese and another drizzle of olive oil.